Sea buckthorn ( Hippophae rhamnoides L.), a wild berry abundant in Georgia, is a rich source of bioactive compounds, including antioxidants, fatty acids, and phenolic compounds, with significant potential for applications in food, nutraceutical, and cosmetic industries. Despite its traditional uses, the physicochemical properties and valorization potential of Georgian sea buckthorn remain underexplored. This study aimed to analyze the chemical composition of sea buckthorn berries from three distinct regions of Georgia (Adjara, Samtskhe‐Javakheti, and Imereti) and develop innovative, environmentally friendly extraction technologies to maximize the recovery of valuable compounds. Using advanced techniques such as ultrasound‐assisted extraction (UAE) and supercritical water extraction (SWE), alongside traditional methods like maceration and Soxhlet extraction, the study identified and quantified 18 bioactive compounds, including organic acids (malic and citric acid), phenolic acids (quinic acid), and flavonoids (e.g., gallocatechin, catechin, and isorhamnetin derivatives). The lipid fraction, predominantly composed of C18 fatty acids (57.4%–76.9%), was rich in linoleic acid (29.4%–50.0%), with extraction yields varying by method. Total phenolic content ranged from 19.90 to 34.94 mg/g dry weight, with higher levels in Samtskhe‐Javakheti and Imereti samples. The highest carotenoid content (3.363 mg/g dry weight) was observed in Samtskhe‐Javakheti berries. UAE with 75% ethanol optimized carotenoid (1.684 mg/g) and phenolic (8.213 mg/g) recovery, while SWE achieved 86% lipid yield and high phenolic content (92.25 mg/g) in just 7 min. Carotenoid‐enriched sunflower oil exhibited 3.5‐fold higher antioxidant activity than control oil, demonstrating enhanced oxidative stability. The study highlights the efficacy of green extraction methods in valorizing sea buckthorn by‐products, offering sustainable solutions for producing high‐value nutraceuticals and functional foods. These findings underscore the potential of Georgian sea buckthorn as a source of natural antioxidants and lipids, with applications in health‐promoting products.

The study determined the content of lycopene in the fruits of the Elaeagnus umbellata (35.25–60.21 mg/100 g), common at different heights above sea level in Western Georgia. For the effective extraction of lycopene as a biologically active substance, the optimal conditions for ultrasonic extraction were selected: sunflower oil was used as a “green solvent”; the ratio of solid mass and solvent was 1:50; temperature 30°C; ultrasound amplitude 40%; power 85 W; and extraction time 10 min. FTIR spectra revealed the characteristic functional groups of lycopene exhibiting two characteristic peaks at 2920 and 2950 cm⁻¹. To explore the effect of lycopene on oil quality, the acid value, peroxide value, and p‐anisidine were determined in each oil sample. The antioxidant determination by inhibition of DPPH radicals showed significant differences in native oils and oils with lycopene.

The purpose of this research article was to study the physicochemical characteristics of semi-wild Jara honey grown in Western Georgia. Jara honey is produced in the alpine and sub-alpine forest zone of high mountain Adjara, which is distinguished by its variety of honey plants. The physicochemical characteristics were examined concerning the Alimemtarius Code and EU regulations: moisture content, total carbohydrates, free acidity, pH, electrical conductivity, microelements (Li, Na, K, Mg, Ca), color, total phenols, total phenolic acids, total flavonoids, proline, diastase activity, proteins, and microscopic study of pollens. Using the UPLC-MSB method, grayanotoxin-III was identified in the semi-wild Jara honey samples. The findings demonstrated that the honey has significant concentrations of phenols, phenolic acids, and flavonoids. A directly proportional relationship was established between the quantitative content of phenolic compounds and the antioxidant activity of honey. This article is the first study of the characteristics of Jara honey produced in Western Georgia.

The increasing environmental pollution resulting from oil transportation, especially through pipelines such as the Baku-Supsa in Georgia, calls for the development of advanced wastewater purification technologies. This study investigates the use of wooden sawdust for the purification of...

The purpose of this research article was to study the physicochemical characteristics of semi-wild Jhar honey grown in Western Georgia. Jara honey is produced in the alpine and sub-alpine forest zone of high mountain Adjara, which is distinguished by the variety of honey plants [1]. The physicochemical characteristics were examined concerning the Alimemtarius Code and EU regulations: moisture content, total carbohydrate, free acidity, pH , electrical conductivity, microelements (Li, Na, K, Mg, Ca), color, total phenols, total phenolic acids, total flavonoids, proline, diastase activity, protein and microscopic study of pollens. Using the UPLC-MSB method, grayanotoxin-III was identified in the semi-wild Jara honey samples. The findings demonstrated that honey has significant concentrations of phenols, phenolic acids, and flavonoids. A directly proportional relationship was established between the quantitative content of phenolic compounds and the antioxidant activity of honey. This article is the first study of the characteristics of Jara honey produced in Western Georgia.

This study provides a comprehensive chemical and functional characterization of Georgian Myrobalan plum ( Prunus cerasifera Ehrh.), a traditional fruit known locally as “tkemali.” Using advanced analytical methods including UPLC–PDA–MS and LC–ESI–MS, 34 phenolic compounds were identified, encompassing anthocyanins, hydroxycinnamic acids, flavan‐3‐ols, and flavonol glycosides. Cyanidin‐based pigments, particularly cyanidin‐3‐O‐rutinoside and cyanidin‐3‐O‐galactoside, dominated the anthocyanin profile, while resveratrol was tentatively detected for the first time in this species. Organic acid analysis revealed malic acid as the principal acidulant, contributing to the fruit's characteristic tartness and strong buffering capacity. Comparative processing studies demonstrated that traditional high‐heat methods (jam, open‐pan concentrate) caused severe degradation of heat‐labile phenolics and anthocyanins, with losses exceeding 90%, and significantly reduced antioxidant capacity. In contrast, innovative low‐temperature technologies such as freeze‐drying and rotary vacuum concentration preserved up to ninefold higher anthocyanin and sevenfold higher phenolic acid levels, enhancing the nutritional and functional quality of processed products. The fruit also exhibited high potassium content, reinforcing its nutritional value. These findings highlight P. cerasifera as a rich source of bioactive compounds and underscore the potential of non‐thermal processing methods to retain its phytochemical integrity. The study establishes a scientific foundation for the valorization of Georgian tkemali as both a cultural product and a modern functional food ingredient.